Filter
Reset
Sort ByRelevance
RANDRUSH
Braised mussels with herbs and wheat beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the dill coarse. Cut the spring onions into pieces of 1 cm. Cut the forest pens into thin slices. Cut the butter into lumps. Boil the egg almost hard in 6-8 minutes. Rinse the mussels in a colander under running water and let it drain. Remove broken mussels and specimens that do not close automatically after a large tap on the work surface.
-
Put the mussels in the pan and divide parsley, dill, spring onion, carrot and butter in between. Pour a good dash of beer. Heat the mussels covered for 6-8 minutes on high heat until all mussels are open. Shake the pan back and forth occasionally.
-
Cut the buttocks of the sprigs of lettuce and detach the leaves. Peel the egg and finely crush in a salad bowl and stir it with mustard, lemon juice, 1-2 tablespoons of water and a little salt and pepper to make a dressing. Put the lettuce through. Serve the lettuce with the mussels.
-
25 minMain dishturkey fillets, butter or margarine, garden peas, mashed potatoes à la minute, sherry, cook's cream,turkey fillet with sherry sauce
-
65 minMain dishlarge eggplants, olive oil, minced beef, big ripe tomatoes, garlic, oregano, hüttenkäse, freshly pulled percorino,'moussaka' tarts
-
15 minMain dishbaguette, peeled walnuts, fresh chives, garlic, dry white wine, grated Gruyère, grated mature cheese, cornstarch, salt and freshly ground black pepper, nutmeg,cheese fondue with walnuts
-
25 minMain dishwhite quick-cooking rice, garlic, sesame oil, Japanese soy sauce, light brown caster sugar, steak, Japanese wok vegetable, sunflower oil, Teriyaki Sauce,Japanese steak with wok vegetables
Nutrition
285Calories
Fat17% DV11g
Protein58% DV29g
Carbs5% DV15g
Loved it
more